Sourdough Discard Cinnamon Bread (Quick Bread)

If you’ve got some sourdough starter discard hanging around, this sourdough discard cinnamon bread is the perfect way to put it to delicious use! Soft, moist, and swirled with a cinnamon sugar mixture, this quick bread is packed with flavor and super simple to make. Whether you’re a sourdough pro or just getting started with sourdough discard recipes, this sweet treat comes together with pantry staples and makes your whole kitchen smell like a cinnamon dream.

It’s kind of like a mashup of sourdough discard cinnamon rolls and a classic sweet loaf—and honestly, it might be your new favorite bake.

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Why You’ll Love This Sourdough Discard Cinnamon Bread

• A great way to use up your sourdough starter discard.
• Sweet and cinnamon-swirled.
• No long rise times or kneading. This is a true quick bread!
• Made with simple ingredients you likely already have.
• Delicious for breakfast with a cup of coffee or as an afternoon pick-me-up.
• Easy to make-ahead and perfect for longer storage or freezer storage.

Ingredients Needed

Here’s a quick breakdown of the ingredients and why they matter in this sourdough discard cinnamon bread:

• All-purpose flour: The base of the bread. Provides structure and holds everything together. Spoon and level it for accurate results or use a kitchen scale.
• Baking powder & baking soda: These leavening agents work together to give the bread a nice rise and tender crumb. Since there’s no yeast, they’re essential for the dough rise.
• Salt: Just a little bit balances the sweetness and enhances flavor. Don’t skip it!
• Ground cinnamon: Warm and cozy! It flavors the bread and blends with brown sugar for that irresistible cinnamon sugar mixture.
• Sourdough discard: Ideally discard that is only a few days old. You can use active starter as well.
• Eggs: Bind everything together and contribute to a soft, tender texture. Make sure they’re at room temperature so they incorporate smoothly.
• Granulated sugar: Adds sweetness to the bread itself. Combines with the oil and eggs to create moisture and softness.
• Vegetable oil: Keeps the loaf ultra-moist (more than butter would!) and helps the bread stay soft for days.
• Milk: Adds moisture and lightness. Non-dairy milk works well too.
• Vanilla extract: Adds warmth and rounds out the flavor—especially nice alongside the cinnamon.
• Brown sugar (for the swirl): Creates that classic cinnamon swirl layer with a caramel-like depth and gooey texture.
• Optional glaze: A simple combo of powdered sugar, milk, and vanilla drizzled on top once the bread cools adds a sweet finish and pretty touch.

How to Make Sourdough Discard Cinnamon Bread

Step 1: Prep your pan 

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix the cinnamon swirl

In a small bowl, combine brown sugar and cinnamon. Set aside.

Step 3: Combine dry ingredients

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.

Step 5: Mix wet ingredients

In another large bowl, whisk together eggs, sugar, milk, oil, sourdough discard, and vanilla extract until smooth.

Step 6: Combine wet and dry

Add the wet mixture to the flour mixture. Stir with a wooden spoon or spatula until just combined—don’t overmix.

Step 7: Layer and swirl

• Add ⅓ of the batter to the prepared bread pan.
• Sprinkle ½ of the cinnamon sugar.
• Add half of the left over batter.
• Sprinkle the reamining cinnamon sugar.
• Add the remaining batter.
• Use a knife to gently swirl through the top of the loaf once or twice. Don’t overdo it!

Step 8: Bake

Bake for 50–60 minutes. Tent loosely with aluminum foil about halfway through to prevent over-browning. Check for doneness by inserting a toothpick into the center, it should come out clean once done.

Step 9: Cool

Let the bread rest in the pan on a wire rack for 1 hour before removing. Then cool completely before slicing.

Step 10: Glaze (optional)

Mix the glaze ingredients in a small bowl and drizzle over the cooled loaf.

How to Store Sourdough Discard Cinnamon Bread

• Room temperature storage: Wrap the cooled loaf in plastic wrap or store in an airtight container for up to 3 days.
• Longer storage: For freezer storage, wrap slices in plastic wrap and freeze in a zip-top bag. Thaw at room temp or reheat gently. You can also freeze the entire loaf by first wrapping the loaf in plastic wrap, then wrapping a layer of aluminum foil.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!